About Max Gross

Max Gross is the child of two uber-neurotic New York Jewish writers and a graduate of Dartmouth College. He knows of at least one good restaurant in almost every neighborhood in New York despite being on a permanent diet. Oh, yeah, and he is a staff writer for The New York Post.

Worst President Ever?

By January 16, 2009

Andrew Sullivan seems to think so. I have to admit, the thought has crossed my mind, too. Last night’s farewell address was really quite pathetic; a mixture of fantasy and outright distortion. (Jonathan Chait has a really wonderful take on … Read More

Barack: Take Some Advice from the Jewish Mothers

By October 31, 2008

Tuesday was one of those days where an Obama supporter like me felt very proud; while John McCain was calling off his Pennsylvania rally because it was too cold and wet out, the Obama faithful were out in force. Nine … Read More

Bobby Jindal for Pres? Get real.

By October 30, 2008

Now that the election is officially over, (oh wait…) the pundits have begun speculating who will take the GOP reins in 2012. (Because you guys are all sick, I tell ya!) Some (notably, one of my personal favorite columnists, Jonathan … Read More

Health Nut

By October 29, 2008

You’ve undoubtedly heard the old saw that any publicity is good publicity… I’m not so sure any more. I think it’s very possible that Missy Chase Lapine has just taken that one step too far. "Who?" you say. If you … Read More

Sarah Palin: Schlemile?

By October 28, 2008

Max Gross, author of From Schlub to Stud: How to Embrace Your Inner Mensch and Conquer the Big City, will be blogging all week as one of Jewcy‘s Lit Klatsch bloggers. Gross is a real estate reporter for the New … Read More

Kosher Wine Doesn’t Have to Suck: We Taste-Tested Israel’s Best Wines

Kosher Wine Doesn’t Have to Suck: We Taste-Tested Israel’s Best Wines
By October 4, 2007

Recanati wine is desperately trying to pass for gentile. First off, there’s the name. Nothing about "Recanati" sounds particularly Jewish. In fact, it sounds vaguely Italian. (Which doesn’t hurt a wine.) Then there’s the fact that the front label is … Read More